When I started in the produce industry 30 years ago, the only shallots you could find were imported from France or Italy. Then, in the 1980s, a San Jose grower developed a French hybrid shallot that was larger and a bit easier to work with. California became one of the leading suppliers of shallots. However, for a few months out of the year, we still import shallots from Western Europe to help with supplies between crops in California. This year, for the first time in many years, France will not be exporting any shallots to the United States because its crop was virtually wiped out. Unfortunately, this impacts supplies for up to three years. Shallots are grown from bulbs. If a crop is wiped out, it also wipes out the bulbs used for planting the next season’s crop. Without French shallots this time of year, supplies are tight, and that means prices are higher. Shallots should be retailing between $3.49 and $3.99 per pound, but instead are $4.49 – $4.99 per pound. California’s new crop should start up within a few weeks, so some relief is coming. What you find in the stores right now is last year’s crop. Hold the shallot in your hand and squeeze it. It should be very firm, hard as a rock. If it is soft and spongy, try to find another one. Shallots are one of the secrets used by chefs in many of their great recipes.